The Heppner Gazette-Times. Heppner, Oregon. Thursday, April 28, 1983 FIVE
Firewood cutting to be permitted
ininai Unc ill rwuiiu
cutting will be permitted 'Jn
both free-use and charge
areas during the coming non
son." said John l,owe, Uma
tilla National Forest supervi
sor. He pointed out that wood
cutting consumed an etitima
ted 30 million board feet of
Forest timber and residue
over Ihe past year and the
demand in expected to con
tinue. On the Ileppner District
alone five and one half million
board feet were cut. This
equals 11.000 cords. If this
were converted Into logs or
lumber it would equal 1,000
loaded log trucks with enough
wood to construct 4.r0 average
size homes.
He explained that charge
permits will be required in
those areas where the demand
for firewood has exceeded the
supply. Free-use woodcutting
will continue to be permitted
In areas where there is an
excess of firewood material.
Areas experiencing short
ages include the entire Hep
pner and Pomeroy Ranger
. Districts, portions of the Walla
Walla Ranger District and the
northern portion of Ukiah
Fdc The Gtridlimmt3s
And Too
HALLMARK
STATIONERY
SPECIAL
2 - $2.25
HALLMARK
BATH BEADS
IN DECORATIVE TINS
3
UNITED SILVER 50-PIECE
SILVERWARE
SETS r9-89.95
$49.95
GLASSWARE
DISCONTINUED PATTERNS
3 - 6
BATH TOWELS
REG. '5.95 2.99
PRICES GOOD THRU SAT. HEPPNER
NEW SELECTION
FOR THE SALE
COUCHES-CHAIRS
RECLINERS END
GUN CABINETS
aii ci irmiiTi ioc o
30 OFF
SPECIAL 2 LEATHER RECLINERS
THAT WILL LAST A LIFETIME
AT A SALE PRICE OF
$800 & $450
Fabric Bargains Too
CASE PI
676-9432
Ranger District. Within "these
(i area's, firewood will be on a
charge basis as designated by
- the respective district
rangers.
Generally, there Is an ex
cess of dead lodgopole on the
eastern portion of the Dale
District and Ihe southern and
western portions of the Ukiah
District. The northeastern
portion of the Walla Walla
Ranger District also has a
surplus of firewood material.
These areas will continue to
offer firewood on a free-use
basis in designated areas.
While there appears to be a
, surplus on the Ileppner Dis
trict, it is estimated that this
will be gone in almut five
years at the present rate of
consumption. Lowe said.
Free-use permits will be
' available on a self service
basis from Ukiah and Dale
Ranger Districts and the su
pervisor's office as in past
seasons. Heppner Ranger
District will attempt to have
free use areas open most of
the time. These areas will be
logging and thinning residue
and the quality of wood will
not Ik as good as that in the
charge areas.
LENOX
TEMPERWARE
DISCONTINUED PATTERS
y2 PRICE
LOVE TOTES
BY HALLMARK
$1.75
BARE
COLLECTION
SPECIAL
REVLON ETERNA
YEARLY SKINCARE SPECIALS
SPECIAL PRICES
ON SOPHIA, JOVAN MUSK
OIL, MUGUET AND OTHER
REVLON FRAGRANCES
TABLES
Ileppner
Main
Charge permits will be
available approximately May
1 at all Umatilla National
Forest offices. Current free
use cutting on the Ukiah Dis
trict will continue until March
31. Additional free-use permit
areas will also be open at that
time if road conditions permit.
Under the charge system,
firewood will be sold for $2.50
per cord. There will be a $10
minimum charge for each
permit. This minimum charge
will provide for the removal of
four cords. Permits are avail
able for a maximum of 10
cords per household each
year. Money collected from
the charge system will be used
to make additional wood
available in areas where
shortages now exist.
"Signing, of woodcutting
areas, furnishing maps, open
ing roads and adminisdtration
of the woodcutting program
are expenses that can no
longer be borne by our ap
propriated budget," Lowe
explained.
"Although we will be charg
ing in some areas, an abun
dance of free wood is still
available but it will be farther
from town," Lowe said.
COTY
BLUSHER
4.75
OREGON
St.
t Tvi'fi j 'win a
3SJ
4EconoEating'.
By MONINK
8THO K I) E-8TE B B I NS
OSU Kxte rmlon Service
"I hate to waste food, but I
sure don't want to make
everybody nick, either!" This
is a plea that Is heard often at
the extension office. Most
people who call want to be
reassured that it'i OK to go
ahead and eat it. Food is
expensive and it does make
you feel bad if you have to
throw it away because you
didn't take proper care of it.
We have a very safe and
sanitary food supply when you
compare it to other places
around the world, but we do
have some bad habits that
many of us don't even realize.
There is really a very sim
ple formula that can create
food that is unsafe. You com
bine food that is a good host
to bacteria, the wrong tem
perature and time, and it can
add up to somebody getting
sick. In fact. I have a friend
who said. "I leave food out
all the time, is that bad?" I
asked her if she ever got the
flu. "Yes. all the time." It was
the perfect answer.
What are the foods that are
a good host to bacteria? Meat,
poultry, fish, combination
dishes like soups or casse
roles, cooked vegetables,
cracked or cooked eggs and
egg dishes. There is a particu
larly good chance for bacteria
to be present if the foods are
handled after cooking, such as
poultry that you cook and
them remove from the bone,
or hard cooked eggs that are
deviled.
You can expect that bac
teria exist everywhere. They
are in the dust, on every sur
face, on the food itself, on
your pets and on you. When
small numbers multiply, they
are greater problems. Bacte
ria need three things to sur
vive and reproduce: food,
warmth and moisture. When
they have these three things
they grow at. a surprising j
clip a new generation every '
10 to 18 minutes. That means
they double their numbers
that often. So. if you start with
two then in three hours there
can be 258.432 a large num
ber for sure!
Thursday Night Ladies
April 21
Won I-ost
BP.OE.No.358 41-23
CBECInc. 37-27
M&R 32-32
B&CRepair 32-32
Kinzua 31-33
Cole's 31-33
RayBoycelns. 30-34
Bucknum's 22-42
Splits converted: Ronda
Britt 5 7: Vickie Turrell 5-10;
Floss Watkins 5-9-10; Yvonne
Ixwgren 2-4-7-10; and Susie
Cooper 3-7-10.
High game: Alvina Padberg
203.
High series: Sandi Hanna
536.
B.P.O.E. No 358 won the
second half. They will be in a
bowl-off with Cole's (winners
of Ihe first half) to determine
first place of the league.
Sparetimers
April 21
Final statistics: first place
-Coast to Coast, second place -I,es
Schwab.
High game scratch - Yvonne
Lovgren.
High series scratch - Joyce
Winter.
Bowling
Koffee Klip Keflers
April 21
Won - Lost
M.C.G.G. 46-18
NewComers 39 - 25
Hillos 37-27
Gutter Dusters 33-31
No Pin Hitters 33-31
The Dregs 28-28
Three Holers 23-41
ThePytts 19-45
High game: Patti Brannon
182.
High series: Linda Schultz -505.
Splits: Marget Dubuque
-io
The temperature that is
great for this fast increase is
room temperature. They don't
do well in cold and they don't
like hot. So to keep them In
safe numbers you can refri
gerate things or keep them
hoi. at least 140 degrees.
"Keep hot foods hot and cold
foods cold" is a great motto
for food safety.
The time it takes to multiply
to uiis?fe numbers can be a
rather short three hours, and
this means all the hours at
room temperature combined.
That includes time it sat at
room temperature after it was
thawed, time it sat on the table
before you cleared and put it
away and the time you left it
out when you age it as left
overs, so the sooner you put
food away, the less chance
there is for the food to spoil.
So. what are our bad habits?
One bad habit I've really
become aware of lately is
leaving the food out. We leave
food out too long at potlucks,
at parties, while we're thaw
ing it and when cooling things
down to refrigerate them.
There's a myth that things
need to cool down to room
temperature or it will be bad
for the refrigerator. This habit
is one that started with ice
boxes when you didn't want to
melt the ice. The modern
refrigerator is very capable of
cooling things down rapidly.
If you have a large pot of
something such as soup, you
can hurry the cooling down
process by putting the pan of
hot food into a sink of cold
water. Stir the food and as the
water warms up, change to
cold again. Refrigerate before
an hour is up. A large quantity
of food should be put into
shallow containers so it
doesn't take long for the cold
in the refrigerator to pene
trate. When you know it's going to
be a while before you eat the
food, make arrangements to
keep it on ice or keep it hot or
plan to have something that
doesn't support the growth of
germs. Maybe you could take
something like bread, canned
goods, cheese, peanut butter
or fruits.
Extension Homemakers
Council plans tour
By BIRDINE TULLIS
Morrow Co. Extension Service
A tour of the Yakima. Wash.
National Cultural Center on
June 1 will mark this year's
annual spring tour sponsored
by the Extension Homema
kers Council. Educational
tours are annual events in the
homemaker program which
allow local people to learn
about places and things of
interest nearby.
The chartered bus tour cost
St. Patrick's slates
St. Patrick's Altar Society
will be having a yard andf
bake sale Saturday, May 7, at
the church parking lot.
Proceeds from the bake sale
are for E.V. Blevins. daughter
of Mr. and Mrs. Ed Gonty of
Heppner. Mrs. Blevins re
cently underwent surgery in
Portland.
Good Samaritan
Chapter forming
A new Good Samaritan
Travel Chapter is forming in
the Hermiston-Boardman
area, announced Al Huff.
Bjardman. A meeting will be
held at the Golden Manor
Sign up now for
Treat your mother to a fun
weekend over Mother's Day
with the Morrow County His
torical Group to Fort Vancou
ver. Wash.
A fun time is being planned
by the group. Motel reserva
tions are being made in Port
land and Saturday afternoon
Another habit that Is-impor-tant
Is to keep things clean.
That means ourselves and the
surfaces we use to prepare
things. Wash your hands with
soap and water and don't
touch sores or your hair or
pets or their dishes while
you're handling food. After
you prepare raw meats or
poultry, be sure to wash your
, hands well.
If you handle raw meat or
poultry on one surface, such a
as the counter or a plate, then
don't use that same surface
for the cooked food.
Disinfect cutting boards
with diluted bleach after cut
ting meat or poultry, so germs
can't be transferred to your
salad or other foods you'll
serve raw. .
Be aware of what is in the
food. It's perfectly all right to
have a fruit pie kept at room
temperature, but if it's cus
tard, a quiche, cream pie or
pumpkin, it's a good host for
bacteria so it needs refrigera
tion. One important way to make
your food dollar go further is
to keep food safe and avoid
wasting it. Knowing the prin
ciples of food safety can help
you do this wisely.
Stewed Chicken
Put a chicken, either whole
or cut up. frozen or from the
refrigerator, into a pan. Add
just enough water to barely
cover. Add a cut-up onion, a
celery stalk, a carrot and
about 1 teaspoon salt. Bring to
a boil and simmer until
tender, about 1 hour (a stew
ing hen will take about 2
hours). Then place the pan
into a sink full of cold water to
cool the broth and meat rapid
ly. Stir the mixture and
change the water in the sink if
it becomes warm. This pro
cess should take only about 10
or 15 minutes.
Pour the broth through a
strainer and into another pan
or refrigerator container. Re
frigerate. Then immediately
take the meat from the bones,
being sure to have your hands
washed and surfaces clean.
Refrigerate.
is $12 per person, with a one
dollar charge for a guided tour
of the center. In addition,
participants will each pay for
lunch at a restaurant near the
cultural center.
The group will be visiting
other nearby sites of interest
in Yakima as time allows.
To reserve a seat, send a
check for $13 to the Extension
Homemakers Council, Box
397. Heppner. Oregon 97836. A
full bus of 38 passengers is
needed to insure covering
charter cost of the bus.
yard sale May 7
All parishioners are asked
to donate items for this sale.
Items are to be delivered to
the parish hall after Mass.
Sunday. May 1. If you are
unable to bring these, please
contact Chris Adelman, 676
5196: Martha Munkers, 989
8532; and Jeanne Wiemers,
Buttercreek, 376-8333.
Travel
Lounge. 980 VV. Hermiston
Ave., Hermiston. on May 7. at
7:30 p.m.
For more information,
contact Huff at 481-7502, or
Leon Powell in Hermisotn at
567-6047.
bus trip
everyone win see the Histori
cal site museum, Marshall
House and the Interpretation
Center. We will have dinner
that evening, said Delpha
Jones, coordinator.
There are still reservations
available so please call Ruth
McCahe or Delpha Jones.
One injury reported at
3rd Wranglers Play Day
There was one Injury at the
third Wranglers Riding Club
playday. Sunday, April 24.
Lori Cecil broke her arm when
her horse bucked and threw
her off. reported a spokesper
son. Winners of the games and
times follow.
Six and Under age group
Barrels: first Joey Hoffman
23.09: second Sara Greenup
27.97: third Rodney Ehrman
traut 30.64; fourth Charene
Coe 38.04.
Poles: first Joey Hoffman
30.14: second Charene Coe
43.06: third Rodney Ehrman
traut 44.45: fourth Sara
Greenup 55.75.
Sack Race: first Sara
Greenup: second Joey Hoff
man, third Rodney Ehrman
trauf. fourth Charene Coe.
Water Race: first Joey
Hoffman 18.63: second Sara
Greenup 19.92: third Rodney
Ehrmantraut 26.53; fourth
Charene Coe 34.55.
Seven through Nine age group
Barrels: first Steven Hoff
man 20.58: second Holly Eck
man 26.73: third Tricia Coe
26.79: fourth Heather Eckman
27.97.
Poles: first Steven Hoffman
23.95: second Heather Eck
man 26.11: third Cherie Pa
pineau 26.75: fourth Donita -Sharp
31.13.
Sack Race: first Jason
Britt. second Holly Eckman,
third Donita Sharp, fourth
Amy Greenup.
Water Race: first Steven
Hoffman 9.81: second Donita
Sharp 12.55: third Shelly Ash
beck 13.39: fourth Holly Eck
man 13.85.
10 to 12 age group
Barrels: first Michelle
Papineau 20.11; second Angie
Ashbeck 20.12; third Mike Van
Schoiack 21.36: fourth Kristi
O'Brien.
Poles: first Michelle Papi
neau 23.52: second Angie Ash
beck 25.48: third Mike Van
Schoiack 25.57; fourth Judy
Oregon Wheat Growers
name new staff member
Bruce Andrews. La Grande
farmer and college instructor,
has been selected to join the
staff of the Oregon Wheat
Growers League. Andrews. 36,
will fill the position of Execu
tive Assistant for the state
wide wheat growers organiza
tion with offices in Pendleton.
"We're pleased to have a
person with Andrews' bark
ground on our staff," announ
ced Wesley Grilley, Executive
Vice President of the League.
Bedding donations needed
By NEOLA MACKEY
The Busy Bee Sewers at the
Neighborhood Center are in
need of thread, batting, old
quilts and sheet blankets to be
made into new quilts for
emergency bedding and
Christmas baskets. All dona
tions are appreciated.
The AFS representative
Janet Phillips will be at the
center Wednesday. May 4
Ag Calendar
April 29 - The Oregon Department of Agriculture will hold a
public hearing at 10:00 a.m., in Room 44 to consider their
amendment of a rule to increase license fees for weighing
and measuring devices.
April 29 - An Oregon Agriculture in the Classroom
workshop will be held at 9:00 a.m., at the Jantzen Beach
Thunder bird Motor Inn in Portland.
May 2 - The Oregon Caneberry Commission will meet at
7:30 p.m., at the North Willamette Experiment Station in
Aurora.
May 3 - The Oregon Prune Commission will meet at the '
Wildlife Safari Meeting Room in Winston at 10:00 a.m.
May 5 - The Highland Bentgrass Commission will meet at
8:00 p.m., in Room 44 of the Oregon Department of
Agriculture in Salem.
May 10 - The Oregon Nursery Advisory Committee will
meet at 9:30 a.m. in Room 44 of the Oregon Department of
Agriculture in Salem.
May 11 - The Oregon Sheep Commission will meet at 9:00
a.m., in Room 105 of the Oregon Department of Agriculture
in Salem.
May 11-12 - The State Board of Agriculture will meet in
Room 44 of the Oregon Department of Agriculture in Salem.
May 19 - The Oregon Danver Onion Commission will meet
at Brack's Restaurant in Woodburn at 7:00 p.m.
Jepsen 27.82.
Rings: first Mike Van
Schoiack 19.67; second
Michelle Papineau 20.90; third
Judy Jepsen 25.35; fourth
. Larry Cecil 28.98.
Water race: first Michelle
Papineau 10.12: second Angie
Ashbeck 10.58: third Russell
Britt 11.28; fourth Kristr
O'Brien 11.76. '
13-17 age group ;
Barrels: first Andrea Ball'
18.50: second Steve Miller
20 65; third Bridgett Greenup
21.89; fourth Jason Dougherty"
25.05. '
Poles: first Andrea Ball
ty 26.73: third Cindy Stroeber
28.01 ; fourth Bridgett Greenup
30.30.
Rings: first Andrea B1I
14.36: second Jason Dougher
ty 15.63: third Steve Miller'
16.14: fourth Cindy Stroeber;
18.33.
Water race: first Bridgett
Greenup 8.86 second Steve
Miller 8.96: third Judy Jepsen
9.31: fourth Andrea Ball 9.71..
18 and Over age group
Barrels: first Joan Eckman
18 68: second Mary Ann Mun
kers 21.22: third Gail Papi
neau 22.76: fourth Sherry
Kemp 24.69.
Poles: first Nancy Miller
23.06: second Sherry Kemp
23.75: third Joan Eckman
28.47: fourth Mary Knowles
28.75.
Rings: first Dick Hoffman
14.58: second Bob Van
Schoiack 16.16: third Mary
Knowles 16.50; fourth Sherry
Kemp 17.55.
Water Race: first Dick
Hoffman 7.39; second Sherry
Kemp 8.02; third Bob Van
Schoiack 8.02; fourth Mary
Ann Munker 8.49.
Sunday. May 1 will be the
last playday. There will be a
stick horse race for the young
er children, not yet riding.
There will also be a special
surprise for all children 12 and
under.
"Bruce 's background includes
wheat farming, grass seed
production as well as teaching
classes at Eastern Oregon
State College."
Grilley said that Andrews
was selected from a broad
field of applicants for the
position. The interview-selection
was made by a team
composed of the officers of the
OWGL and members of the
Oregon Wheat Commission.
from 9 a.m. to 12 noon. Food
stamp applications are avail
able at the center. If the
applications are filled out be
fore seeing Janet Phillips
much time can be saved.
The Blood Pressure Clinic
will be open Wednesday, May
4 from 2:30 to 4:30 p.m.
There will be a Social Se
curity representative at the
center May 13 from 10 a.m. to
12 noon.